Delicious Homemade Babaganoush Aubergine Dip
Ingredients
- 3 large aubergines
- 3 tbsp tahini
- 2 fat cloves of garlic
- Handful of fresh parsley
- 1 tbsp olive oil
- Za’atar, sumac, and pine nuts
Preparation
Preheat the oven to 180C.
Cut the aubergine in half and heavily salt the flesh, leave for 15 minutes and then wipe away the brown water that surfaces.
Drizzle with oil, salt and pepper, then wrap up in foil along with the garlic and bake in the oven for 45 minutes to an hour until very soft.
Once soft, remove and leave to cool for a while.
In a food processor, add all the ingredients and process until smooth. If you prefer a softer consistency, add a little water.
Check for seasoning, then garnish with za’atar, sumac and pine nuts, and enjoy.
